This is a representation of everything that is good about summer. Sweet lightly acidic tomatoes and juicy, succulent peaches with crisp, teeth-squeaking haloumi. It’s hands-down one of my favourite things to eat after hot and salty days at the beach.
Serves 4 as part of a spread.
Ingredients 6
500 g cherry tomato, mixed medley, halved
4 peaches, stoned and sliced
Handful basil leaves, generous
1 tbsp olive oil
180 g haloumi, sliced lengthways
Bagel Seasoning Dressing
5 tbsp olive oil
2 ‒ 3 tbsp bagel seasoning, see my recipe
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Method 4
Make the bagel seasoning dressing by placing the and in a bowl. Stir to combine, then set aside until ready to serve.
Add the , sliced and to a serving bowl. Toss very gently to combine – trying to avoid bruising the peach slices.
Add the to a frying pan over medium–low heat. Add the and cook for 1–2 minutes or until golden on one side and beginning to soften. Gently flip the slices and cook the other side until golden.
Top the tomato and peach salad with the and spoon the dressing over the top. Serve immediately.
Katrina Meynink's tips
Bulk it out for last-minute table gatherers - Add some sourdough croutons, some prosciutto, grilled chicken, mackerel or lamb.
